A delicious creamy corn chowder made with frozen white corn, bacon, onion, potatoes, and a mix of heavy cream and milk for richness. Seasoned with cumin and paprika, it's a perfect way to close up soup season.
1: Chop onions, potatoes and bacon.
2: Sauté bacon until crispy and remove from the pan, keeping some rendered bacon fat.
3: Sauté onions and garlic in the bacon fat until translucent, then add potatoes, corn, cumin, paprika, and vegetable broth; bring to boil.
4: Add milk and heavy cream, then simmer uncovered until it thickens for about an hour.
5: Stir in the bacon while reserving some for topping.
6: Finish with more bacon, Cotija cheese, jalapeños, and cilantro, then enjoy!
